INGREDIENTS
1 lb
lean beef ((e.g. sirloin, round, or trimmed chuck, cut into 1/2 inch pieces))
1/3 cup
pearl barley ((uncooked, soaked overnight in water if possible, but not absolutely necessary))
6 cups
beef stock or broth
1 tsp
Herbs de Provence ((or Italian herb mix))
2
carrots ((medium size, peeled and diced))
1/2
leek ((cut in half and thinly sliced))
1
yellow onion ((medium size, peeled and chopped))
2
ribs celery ((sliced))
Salt ((to taste))
Black pepper ((to taste))
1
small bunch of fresh parsley ((minced, for garnish))
Crusty sourdough bread ((to served with the soup))